Homemade Gnocchi Recipe
Introduction
Homemade gnocchi are tender, pillowy potato dumplings that make a delightful meal or side dish. This recipe guides you through roasting potatoes to crafting the perfect dough, resulting in fluffy bites that pair beautifully with your favorite sauce.
Ingredients
- 4 large russet potatoes (about 3 lb. total)
- 2 large eggs
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 2 tsp kosher salt, plus more
- Semolina flour, for dusting
Instructions
- Step 1: Arrange a rack in the center of your oven and preheat to 400°. Poke the potatoes all over with a fork and place them directly on the oven racks. Roast until easily pierced with a knife, about 1 hour. Let potatoes cool slightly.
- Step 2: When cool enough to handle, cut each potato in half lengthwise and scoop out the flesh, discarding the skins. Pass the potato flesh through a ricer or mash well with a fork. Transfer to a large bowl.
- Step 3: Add eggs, all-purpose flour, and salt to the potatoes and mix with a wooden spoon until a dough forms.
- Step 4: Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes.
- Step 5: Sprinkle semolina flour on a baking sheet. Divide the dough into 4 pieces. Roll each piece into a long rope about ½ inch in diameter. Cut ropes into 1-inch pieces and arrange on the baking sheet. Toss gently in semolina to coat. If dough feels too soft, freeze for 10 minutes.
- Step 6: Using the back of a fork, roll each piece along the tines to create ridges. Return to the baking sheet.
- Step 7: Bring a large pot of salted water to a boil. Cook gnocchi until they float to the surface, about 2 minutes. Using a slotted spoon, transfer gnocchi to your preferred sauce and toss to coat.
Tips & Variations
- Use russet potatoes for a drier texture, which helps the dough hold together better.
- If the dough feels sticky, add a little more flour, but avoid overworking it to keep gnocchi tender.
- Try tossing gnocchi in browned butter with fresh sage for a simple, delicious sauce.
Storage
Store uncooked gnocchi in a single layer on a baking sheet dusted with semolina flour and cover with plastic wrap. Refrigerate for up to 1 day or freeze for up to 2 weeks. To cook frozen gnocchi, add them directly to boiling water and cook until they float to the surface. Leftover cooked gnocchi can be refrigerated for 2–3 days and reheated gently in sauce or sautéed in a pan.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover mashed potatoes to make gnocchi?
It’s best to use freshly cooked potatoes because leftover mashed potatoes often contain added milk or butter, which can make the dough too soft and sticky.
How do I know when gnocchi are cooked?
Gnocchi are done when they float to the surface of the boiling water, usually after about 2 minutes. Once they float, give them an additional 30 seconds before removing for the best texture.
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Homemade Gnocchi Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
This homemade gnocchi recipe features tender, pillowy potato dumplings made from scratch using roasted russet potatoes, eggs, flour, and salt. Perfectly cooked by boiling until they float, these gnocchi provide a classic Italian pasta experience that pairs beautifully with your favorite sauces.
Ingredients
Potato Dough
- 4 large russet potatoes (about 3 lb. total)
- 2 large eggs
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt, plus more to taste
For Dusting and Cooking
- Semolina flour, for dusting
- Salt, for boiling water
Instructions
- Roast the Potatoes: Arrange a rack in the center of your oven and preheat it to 400°F (200°C). Poke the potatoes all over with a fork to allow steam to escape during roasting. Place the potatoes directly on the oven racks and roast until a knife pierces easily, approximately 1 hour. Remove from oven and let cool slightly so they can be handled.
- Prepare the Potato Flesh: Once cooled enough to handle, slice the potatoes in half lengthwise and carefully scoop out the insides, discarding the skins. Pass the potato flesh through a ricer or mash them thoroughly with a fork, then transfer to a large mixing bowl.
- Make the Dough: Add the eggs, all-purpose flour, and 2 teaspoons of kosher salt to the mashed potatoes. Mix with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth and pliable, about 3 minutes.
- Shape the Gnocchi: Lightly dust a baking sheet with semolina flour. Divide the dough into four equal pieces. Roll each piece with your hands into a long rope approximately 1/2 inch in diameter. Cut the ropes into 1-inch pieces and arrange them on the semolina-dusted baking sheet. If the dough feels too soft, chill it in the freezer for 10 minutes. To create the classic gnocchi ridges, press each piece gently against the back of a fork and roll it along the tines. Toss the formed gnocchi lightly in semolina flour to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2 minutes. Using a slotted spoon, remove them from the water and transfer directly to your preferred sauce. Toss gently to coat and serve immediately.
Notes
- Use russet potatoes as they have a starchy texture that helps create light gnocchi.
- Do not overwork the dough to maintain tender gnocchi; knead just until smooth.
- If the dough is sticky, refrigerate briefly to make it easier to handle.
- Semolina flour prevents sticking and contributes to a better texture during cooking.
- Serve gnocchi with classic sauces such as marinara, brown butter sage, or pesto for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Keywords: homemade gnocchi, potato gnocchi, Italian pasta, potato dumplings, gnocchi recipe, easy gnocchi
